Baking-powder.



UNITED STATES PATENT OFFICE.

JOHN HENRY 300x123, or nucxmenm, ENGLAND.

BAKING-POWDER.

942,072. No Drawing.

To all whom 'itmay coacefit:

Be it known that I, J orm HENRY HOOKER,

of The Firs, 26 Ohandos road, Buckingham,

England, director of a public company, have invented certain new anduseful Improvements in and Relating to'Baking-Powder, of

which the following is a specification.

This invention has for its object to provide a process for themanufacture of aevolution of the carbonic acid in the dough.

is regulated'in such a way that the bubbles are intimately and uniformlybroken up and entangled in the dough, so that a much lighter and bettercrumb is obtained.

It has been proposed to add a small proportion (about 4 I per cent.) ofpreviously dried and owdered milk to the other inredients of a cream oftartar, baking powr er, but such a'milk powder is notsolubleor alkalineand can only be added in small proportions. s J

According to this invention, instead of employing inert farinaceoussubstances as diluents, I incorporate with the ingredients evolvingcarbonic acid an equivalent proportion of milk in a dried soluble andalkaline powdered form. This soluble alkaline milk powder is obtained byincorporating all or some. of the bicarbonate of soda or other alkalinecarbonate with milk, and afterward evaporating to dryness at atemperature below boiling heat and reducin to powder. I have found thatby the substitution of this milk powder for flour, the evolution ofcarbonic acid gas is controlled in a most surprising manner, and thebubbles of as are broken up and entangled in the dough in a very uniformand complete fashion, so that a much lighter and better crumb isobtained.

In order to secure the advantages. of the invention to the full, it isof-great importance to add the alkaline carbonate to the milk when thishas been partly concentrated and is in a semi-liquid condition.

The invention is equally applicable to all baking powders whatever bethe acid sub- Speolflcation of Letters Patent. Application filed Iay'24,1907. Serial No. 875,422.

Patented Dec. 7, 1909.

invention with reference to the best known form of baking powder withtataric acid.

In a typical baking powder containing in 100 parts 20 parts of tartaricacid, 25 parts bicarbonate of soda, I replace apart or the whole of thestarch by the milk powder. The best results are obtained when the wholeof the starch is replaced by the milk powder. Thus the improved powderwould have the composition tartaric acid 20 parts, bicarbonate of soda25 parts, milk powder 55 parts. I do not mix an the ingredients togetherby sieving in a dry state as usually followed, but I incorporate thebicarbonate of soda or a portion thereof with the milk before it iscompletely reduced to dryness, and if any starch is employed it is alsoadded to the milk in the same condition. In practice it suifices to addabout three per cent. pf the bicarbonate to the semiliquid milk. Thefollowing is an example ofmy process of making the baking powder. v Ipreferably remove the fats from the milk by a centrifugal machine. Theremoval of the fats is not essential, but it enables the milk to'be moreeasily dried. The milk 'is' then concentrated at about 50 degrees todegrees C. preferably in vacuo, to say one-fourth or one-fifth of itsoriginal volume.- The bicarbonate of soda (say about three per cent. ofthe total quantity used for the baking powder) or other alkalinecarbonate is then thoroughly stirred into the milk, which is afterwardevaporated to dryness at about 50 degrees to 60 degrees C. in oacu'o orother well known manner. It is then ground into 'a fine powder andsifted, to insure its being in a minute state of subdivision, in whichform it is incorporatedwith the other ingredients of the baking powder.By the incorporation of the bicarbonate of soda with the milk whilestill liquid, the milk powder obtained is readily soluble, so that itsrestraining and entangling influence at once comes into ,play. Further,as the result of treatin the milk as described it is impossible for t eacid substance to react with the bicarbonate and evolve gas until themilk powder is also dissolved.

The improved baking powder made in accordance with this invention hasmany advantages over the baking powders commonly in use. A considerablygreater leavstances employed, but I will illustrate the" and 55 partsrice starch,

ening effect is obtained with the same amount of available carbonic acidwhen evolved from my baking powder. Much smaller quantities of tartaricacid and bicarbonate of soda for instance are required to produce thesame leavening effect when incorporated with the soluble milk powder ascompared with the baking powder containing starch as filling material.Consequently a much smaller quantity of tartrates is contained in thebread or pastry, which is moreover more uniform and lighter in textureand whiter in appearance. The residual milk powder also gives the breador pastry made with my improved baking powder an increased nutrientvalue, as the proportion of proteids is lar ely increased by the'caseinof the milk.

at I claimand desire to secure by Letters Patent is 1. As a new articleof manufacture, baking powder comprising as an ingredient a solublealkaline milk powder containing not less than two per cent; of alkali.

2. As a new article of manufacture, bakin 'powder comprising as aningredient a so uble alkaline milk powder containing not less than twoper cent. of alkali, an alkaline carbonate, and a solid acid substance,substantially as described.

3. As a new article of manufacture, bak- 111% powder consisting of asoluble alkaline mi k powder containing not less than two per cent. ofalkali, bicarbonate of soda and tartaric acid, substantially asdescribed.

4:. A process for the manufacture of baking powder, comprising partialconcentration of milk, addition to the partially concentratedmilk of analkali carbonate, evaporation of the mixture to dryness at a temperaturebelow boiling heat, pulverization of the dry mixture and incor orationof the same with further alkali car onate and with a. solid acidsubstance capable of reacting therewith under the action'of heat andmoisture to evolve carbonic acid.

5. A process for the manufacture of baking powder, comprising partialconcentration of milk, addition to the partially concentrated milk ofbicarbonate of soda, evaporation of the mixture to dryness ata'temperature below boiling heat, pulverization of the d mixture andincorporation thereof with further bicarbonate of soda and a solid acidsubstance, as tartaric acid, capable of reacting therewith under theaction of heat and moisture, to evolve carbonic acid.

6. A process for the manufacture of baking powder, comprising partialconcentration of milk,'add1tion to the partially concentrated milk of analkali carbonate, evaporation of the mixture to dryness at a temperaturebelow boilin heat, pulverization of the-dry mixture an incorporation ofthe same with further alkali carbonate and a solid acid substancecapable of reacting therewith under the action of heat and moisture toevolve carbonic acid, the alkali carbonate added to the partiallyconcentrated milk being about 2 to 3 per cent. of the total quantityemployed in the manufacture of the baking powder.

In witness whereof, I have hereunto signed my name in the presence oftwo subscribing witnesses.

JOHN HENRY HOOKER.

Witnesses:

ROBERT MILTON SPEARPOINT, H. D. JAMESON.

